Storage potential and utilization of tilapia mince

Eyo, A.A. (1999) Storage potential and utilization of tilapia mince. In: 13th Annual Conference of the Fisheries Society of Nigeria (FISON) , 3-8 November 1996 ,New Bussa, Nigeria, pp. 135-143.

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Abstract

Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value

Item Type: Conference or Workshop Item
Title: Storage potential and utilization of tilapia mince
Personal Creator/Author:
CreatorsEmail
Eyo, A.A.
Page Range: pp. 135-143
Date: 1999
Event Title: 13th Annual Conference of the Fisheries Society of Nigeria (FISON)
Event Type: Conference
Event Location: New Bussa, Nigeria
Event Dates: 3-8 November 1996
Issuing Agency: Fisheries Society of Nigeria
Uncontrolled Keywords: Nigeria; minced products; storage; storage conditions; storage effects
Subjects: Fisheries
Chemistry
Item ID: 3758
Depositing User: Ms Maria Kalentsits
Date Deposited: 13 Jul 2010 09:47
Last Modified: 29 Sep 2011 16:58
Related URLs:
URI: http://aquaticcommons.org/id/eprint/3758

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